Biotechnology in food properties and processing : series 1
The food biotechnology industry is continually adopting new and improved technologies for increasing processing efficiency, improving existing products, producing new products and reducing environmental effects. This book introduces to a range of technologies and improved methods including some whic...
| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
Penerbit UTHM
2017
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/4155/1/Biotechnology%20in%20Food%20Properties%20and%20Processing.%20Series%201.pdf |
| _version_ | 1825709791055446016 |
|---|---|
| author2 | Mohd. Fauzi, Noor Akhmazillah |
| author_facet | Mohd. Fauzi, Noor Akhmazillah |
| collection | UTHM |
| description | The food biotechnology industry is continually adopting new and improved technologies for increasing processing efficiency, improving existing products, producing new products and reducing environmental effects. This book introduces to a range of technologies and improved methods including some which have already been adopted by the industry, some which are beginning to be used, and others which are being researched and developed but not yet adopted commercially. It also provides a significant component relating to food technology. The food product development process applies knowledge and skills developed through study of a range of areas, including nutrition, food properties and food manufacture, are also presented in this book. |
| first_indexed | 2024-03-05T21:47:46Z |
| format | Book |
| id | uthm.eprints-4155 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | English |
| last_indexed | 2024-03-05T21:47:46Z |
| publishDate | 2017 |
| publisher | Penerbit UTHM |
| record_format | dspace |
| spelling | uthm.eprints-41552022-01-31T01:28:24Z http://eprints.uthm.edu.my/4155/ Biotechnology in food properties and processing : series 1 TP248.13-248.65 Biotechnology The food biotechnology industry is continually adopting new and improved technologies for increasing processing efficiency, improving existing products, producing new products and reducing environmental effects. This book introduces to a range of technologies and improved methods including some which have already been adopted by the industry, some which are beginning to be used, and others which are being researched and developed but not yet adopted commercially. It also provides a significant component relating to food technology. The food product development process applies knowledge and skills developed through study of a range of areas, including nutrition, food properties and food manufacture, are also presented in this book. Penerbit UTHM Mohd. Fauzi, Noor Akhmazillah Mohd. Kassim, Angzzas Sari Razali, Nor Faizah Mansur, Sity Aishah 2017 Book PeerReviewed text en http://eprints.uthm.edu.my/4155/1/Biotechnology%20in%20Food%20Properties%20and%20Processing.%20Series%201.pdf Mohd. Fauzi, Noor Akhmazillah and Mohd. Kassim, Angzzas Sari and Razali, Nor Faizah and Mansur, Sity Aishah, eds. (2017) Biotechnology in food properties and processing : series 1. Penerbit UTHM, Batu Pahat, Johor. ISBN 9789670764931 |
| spellingShingle | TP248.13-248.65 Biotechnology Biotechnology in food properties and processing : series 1 |
| title | Biotechnology in food properties and processing : series 1 |
| title_full | Biotechnology in food properties and processing : series 1 |
| title_fullStr | Biotechnology in food properties and processing : series 1 |
| title_full_unstemmed | Biotechnology in food properties and processing : series 1 |
| title_short | Biotechnology in food properties and processing : series 1 |
| title_sort | biotechnology in food properties and processing series 1 |
| topic | TP248.13-248.65 Biotechnology |
| url | http://eprints.uthm.edu.my/4155/1/Biotechnology%20in%20Food%20Properties%20and%20Processing.%20Series%201.pdf |